Description
Make busy mornings a breeze with these savory, cheesy Bisquick sausage muffins! This easy make-ahead breakfast recipe is freezer-friendly, kid-approved, and perfect for meal prep or brunch.
Ingredients
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2 cups Bisquick baking mix (regular or gluten-free)
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1 pound breakfast sausage (pork, turkey, or plant-based), cooked and crumbled
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1 1/2 cups shredded cheddar cheese (or cheese of choice)
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1 cup milk (dairy or non-dairy)
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3 large eggs
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1/2 teaspoon black pepper
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1/2 teaspoon garlic powder (optional)
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1/4 teaspoon salt
Instructions
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Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
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Cook sausage in a skillet over medium heat until browned; drain excess fat and let cool slightly.
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Mix wet ingredients: In a large bowl, whisk together eggs and milk.
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Add Bisquick mix to wet ingredients and stir until just combined (do not overmix).
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Fold in cooked sausage, shredded cheese, pepper, garlic powder, and salt.
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Divide batter evenly among muffin cups, filling almost to the top.
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Bake for 22–25 minutes, or until golden brown and a toothpick comes out clean.
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Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm, or cool completely before storing.
Notes
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Make-Ahead: Cool completely and freeze in an airtight container for up to 3 months. Reheat from frozen in the microwave or oven.
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Cheese Swaps: Try pepper jack, Swiss, or dairy-free cheese for a twist.
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Add Veggies: Stir in chopped spinach, bell pepper, or green onions for extra flavor and nutrition.
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Mini Muffins: Bake 12–14 minutes for bite-sized muffins.
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Gluten-Free: Use gluten-free Bisquick mix and check your sausage and cheese labels.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 1g
- Sodium: 470mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 52mg